Sweet and Sour Chicken (To be frozen until needed)
1/2 C sugar
3 Tbsp Cornstarch
1/2 C white vinegar
1 8oz can of pineapple chunks (reserve juice)
1/4 C Soy sauce
1/2 tsp Salt
1 tsp minced garlic
1/2 tsp paprika
1/2 tsp ground ginger
1 c chopped celery
1 c chopped onion
3 c diced cooked chicken
1 c chopped green pepper
In a saucepan combine sugar, cornstarch, white vinegar, juice from pineapple chunks, soy sauce, paprika, ginger, celery and onion. Boil and reduce heat. Simmer about 20 minutes. Remove from heat and stir in pineapple, chicken and bell pepper. Place in freezer container and freeze.
To prepare for for serving- thaw and place in baking dish coated with nonstick spray. Bake uncovered at 350 degrees for 45 minutes. Serve with rice.
Sweet and Sour Chicken (To be frozen until needed)
1/2 C sugar3 Tbsp Cornstarch
1/2 C white vinegar
1 8oz can of pineapple chunks (reserve juice)
1/4 C Soy sauce
1/2 tsp Salt
1 tsp minced garlic
1/2 tsp paprika
1/2 tsp ground ginger
1 c chopped celery
1 c chopped onion
3 c diced cooked chicken
1 c chopped green pepper
In a saucepan combine sugar, cornstarch, white vinegar, juice from pineapple chunks, soy sauce, paprika, ginger, celery and onion. Boil and reduce heat. Simmer about 20 minutes. Remove from heat and stir in pineapple, chicken and bell pepper. Place in freezer container and freeze.
To prepare for for serving- thaw and place in baking dish coated with nonstick spray. Bake uncovered at 350 degrees for 45 minutes. Serve with rice.